Baek Jong-won's Seaweed Soup Recipe: A Cool and Tangy Summer Delicacy

Miyeok Naengmyeon (Seaweed Cold Soup)is a Korean cold soup that is perfect for stimulating your appetite and enjoying on a hot summer day. The soft texture of the seaweed and the sweet and sour broth create a refreshing and clean taste. Following Chef Baek Jong-won's recipe, you can make a Miyeok Naengmyeon with a deep savory taste, even with a simple process.

Miyeok Naengmyeon Ingredients (For about 2-3 servings)

• Soaked Seaweed 1 1/2 cups (135g) → 13g Dried Seaweed
• Onion 1/2 (125g)
• Cheongyang Pepper (Korean green chili pepper) 2 (20g)
• Honggochu (Red chili pepper) 1 (10g)
• Minced Garlic 1 tbsp (20g)
• Rice Vinegar 1/2 cup (90ml)
• Granulated Sugar 2 1/2 tbsp (30g)
• Jeotgal (fermented seafood sauce) 2 tbsp (16g)
• Ganjang (Soy Sauce) 6 tbsp (60g)
• Water 3 cups (540ml)
• Ice Cubes 20

How to Make Miyeok Naengmyeon

1. Prepare the Seaweed

1. Soak **13g of dried seaweed** in cold water until fully softened.
2. Rinse the soaked seaweed in clean water and squeeze out excess water.
3. Cut the seaweed into bite-sized pieces.

2. Prepare the Vegetables

1. Julienne the onionto 0.3cm thickness.
2. Finely chop the Cheongyang pepperand Honggochu (red chili pepper)to add a spicy kick.

3. Season the Seaweed

1. Add 1/2 cup of rice vinegar and 2 1/2 tbsp of granulated sugarto the prepared seaweed and gently mix with your hands.
2. Add 2 tbsp of jeotgal and 3 tbsp of ganjang (soy sauce)and mix well to ensure the seasoning is evenly distributed.

4. Prepare the Vegetables and Broth

1. Add the julienned onionand gently mix, being careful not to break the onions.
2. Add the Cheongyang pepper and Honggochuand mix lightly to enhance the spicy flavor.
3. Add **3 cups (540ml) of water**, and add the remaining 3 tbsp of ganjang (soy sauce)to adjust the seasoning.

• For an extra savory taste, you can add 1/3 tbsp of MSG.

5. Add Ice and Finish

1. Add 20 ice cubesto chill the soup.
2. Serve the Miyeok Naengmyeon in bowls and enjoy the refreshing and clean taste.

The Charm of Miyeok Naengmyeon

1. A Summer Delicacy

• The refreshing broth and sweet and sour taste stimulate the appetite in hot weather.
  2. Simple Cooking Process
• It's easy to make, as you only need to soak the seaweed and mix it with the seasoning.
  3. Versatile Uses
• It's delicious on its own, but adding boiled noodles, cooked shrimp, or julienned cucumbermakes it a more substantial meal.

Tip: How to Enjoy Miyeok Naengmyeon Even More

• Want a more sour taste?
  • Adding 1-2 tablespoons of vinegar will make it more sour.
• Want a richer savory taste?
  • Adding more ganjang (soy sauce) and jeotgal will enhance the savory taste.
• Add more ingredients to make it richer!
  • Adding boiled noodlesturns it into Miyeok Naengmyeon Guksu (Seaweed Cold Noodle Soup)!
  • Adding cooked shrimpor boiled squidlets you enjoy it as a seafood cold soup.

Prepare a refreshing and cool meal on a hot day with Chef Baek Jong-won’s Miyeok Naengmyeon recipe. The combination of the sweet and sour broth and chewy seaweed will definitely stimulate your appetite!